Monday, February 14, 2011

The Secret Ingredient: Black Bean Brownies

Reduced-guilt Peanut Butter Swirl Brownies
 "Black beans?!" you say. Yep, don't tell and they'll never know. These are rich, fudgy, and peanut buttery, and my taste-testers ate them up without guessing they were reduced-guilt. Enjoy! Gluten free, sugar free, and low carb.

4 ounces unsweetened chocolate
1/2 cup unsalted butter
1 can (15 ounces) black beans, drained and rinsed well
1/2 cup peanut flour
1 tablespoon vanilla extract
1/4 teaspoon salt
1 cup liquid egg substitute (or 4 large eggs)
1 1/2 cups light agave nectar
1/4 cup peanut butter

Preheat the oven to 325 F. Line a 9x13 inch pan with parchment paper and lightly coat with non-stick spray. In microwave safe bowl, melt the chocolate and the butter in the microwave on 50% power for 2 to 3 minutes. Stir until completely melted. Place the beans, peanut flour, vanilla extract, and a few tablespoons of the melted chocolate mixture in to a food processor and blend until smooth. In a separate bowl, with an electric mixer, beat the egg substitute (or eggs), then add the agave nectar and beat well. Reserve about 1/2 cup of the egg and agave mixture, set aside. Add the bean mixture and the rest of the chocolate mixture to the agave and eggs. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the reserved agave and egg mixture with the peanut butter until light and fluffy. Dollop over the brownie batter in the pan. Use a butter knife to pull the peanut butter mixture through the batter, creating a swirled effect. Bake for 30 to 40 minutes, or until just set in the center. Let cool in the pan completely. Refrigerate overnight or until completely chilled through for the best flavor and consistency.


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